10 Different Types Of Pesto Recipes

Filed under: Food/Drink — Savvy Housekeeper at 7:01 am on Wednesday, April 29, 2015

Pesto doesn’t have to be basil and pine nuts. It can be lots of combinations of herbs/vegetables, oil, nuts, and cheese. In fact, pesto is a great way to use extra produce. And it freezes well.

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Sun-Dried Tomato Pesto (Trying this one tonight.)

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Broccoli Pesto

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Parsley Pesto

Arugula Pesto

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Spinach Pesto

Oregano Pesto

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Swiss Chard Pesto Pasta

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Swiss Chard and Rosemary Pesto Pasta

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Pistachio Pesto

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Red Pepper Pesto

DIY Frozen Toaster Waffles

Filed under: Food/Drink — Savvy Housekeeper at 7:48 am on Tuesday, April 28, 2015

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I’m making forays into filling my freezer with frozen meals. The theory is that it’s less work for me overall to do a big batch of something, freeze it, and pull out as needed.

Look at it this way: you’re already making waffles. Why not make extra waffles, then freeze them? That way you’ll have future waffles as well as current waffles, all for a few extra minutes work.

So that’s what I did. On Sunday, I made a double batch of waffles, ate some with my family, and stuck the rest in plastic bags for future breakfasts.

Like with Eggo waffles and other frozen waffles, all you have to do to cook them is stick them in the toaster. That makes them a fast and easy breakfast option.

I used the Joy of Cooking’s waffle recipe. When I made it, I doubled the ingredients, duplicating everything I did in two bowls. (So three eggs went in one bowl, three eggs went in the other bowl, etc.) Then I got out the waffle iron and cooked them.

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The double batch made 16 waffles. We ate a few and the rest went into freezer bags. We now have three extra breakfasts worth of waffles for whenever we want.

DIY Frozen Toaster Waffles

Note: The following recipe from Joy of Cooking has been doubled to make 16 waffles. If that’s too many for you, divide the recipe in half.

Ingredients:

    3 1/2 cups all-purpose flour
    2 Tbsp baking powder
    2 Tbsp sugar
    1 tsp salt
    6 eggs
    2 cups butter, melted
    3 1/2 cups milk


Directions:

Mix all dry ingredients.

Mix all wet ingredients.

Pour wet ingredients into dry ingredients.

Mix until smooth.

Cook with waffle iron.

Stick extra waffles in a plastic bag. Label and put in the freezer for later.

How To Make Your Own Garlic Powder

Filed under: Food/Drink — Savvy Housekeeper at 8:22 am on Friday, April 17, 2015

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Erin grew too much garlic in her garden, so what did she do? She made her own garlic powder. You slice the garlic, dehydrate the slices, and grind them into a powder.

Garlic powder in the store is cheap, but apparently the DIY version tastes much better. Erin says: “I was amazed at not only how easy it was but also the flavor! It was so fresh and strong, a far cry from the grocery store brand we were used to.”

This is a great way to preserve a bumper garlic crop.

And now that I think about it, I have some sprouting garlic in the back of the fridge…

Make Your Own Triple Sec

Filed under: Food/Drink — Savvy Housekeeper at 7:34 am on Wednesday, April 15, 2015

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One of the liqueurs I use the most is triple sec (also called cointreau), your basic orange liqueur. For example, I have used triple sec in the Grapefruit Margarita, the Mango Margarita, and the Chocolate-Dipped Strawberry Cocktail.

Since I have a lot of oranges on hand because of my garden and use so much triple sec, I decided to make my own.

After all, I’d had such great luck making my own limoncello and nocino.

I used Serious Eats’s recipe, which was done by Marcia from DIY Cocktails. The only odd ingredient was the Dried Bitter Orange, which you can buy in brew stores or herb specialists. You can also order it online. An entire bag costs $1.

I followed the instructions and was pleased with the result. It may not taste as good as Grand Marnier, but the liqueur has a fresh, nice orange taste without the harsh bitterness of your typical bottom shelf triple sec. I can’t wait to try it out in a margarita.


DIY Triple Sec

(Makes one 750 ml bottle)

Ingredients:

    1/4 cup zest from 3 small naval oranges
    1 Tablespoon dried bitter orange
    1 cup brandy (I used Korbel)
    1 cup vodka (any brand)
    4 whole cloves
    2 cups sugar
    1 1/2 cups water

Directions:

To zest the oranges, I used a microplane grater. This tool allows you to quickly and easily grate the orange part of the peel off the orange and leave the pith behind.

From the recipe:

Combine zest, dried orange peels, brandy, and vodka in a small container. Seal and shake. Let steep for 19 days at room temperature. On day 20, add the cloves, then seal and shake. Let steep for an additional day.

Bring sugar and water to a boil in a small saucepan over high heat stirring to dissolve. Let this simple syrup cool. Strain the contents of the jar through a fine mesh strainer and then through a coffee filter. Discard the solids. Combine the strained mixture with the simple syrup in a jar or bottle. Shake and let it rest for a minimum of one day before use. Store in a sealed container at room temperature for up to one year (it’s best within three months).

Delicious And Light Spring Cocktails

Filed under: Food/Drink — Savvy Housekeeper at 7:08 am on Friday, April 10, 2015

Here’s a round-up of spring cocktails that I made with DIY Cocktails.

Mango Margarita

Orange Creamsicle Cocktail

Skinny Piña Colada

What’s Up Doc? Cocktail

Skinny Blueberry Tarragon Cocktail

Pink Collins Cocktail

Shrinking Violet Cocktail

Double-Chocolate Mousse Cups

Filed under: Food/Drink — Savvy Housekeeper at 7:40 am on Wednesday, April 8, 2015

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Man, these Double-Chocolate Mousse Cups were great. So decadent and elegant. I used the mousse from the Triple-Chocolate Mousse Cake from America Test Kitchen. Here’s my adapted recipe.

Double-Chocolate Mousse Cups

Ingredients:

    Bottom Layer:

    5 Tablespoons hot water
    2 Tablespoons cocoa powder
    7 ounces semisweet chocolate, chopped fine
    1 1/2 cups heavy cream
    1/8 teaspoon salt

    Top Layer:

    3/4 teaspoon unflavored gelatin
    1 Tablespoon water
    1 cup white chocolate chips
    1 1/2 cups heavy cream

Directions:

To make the bottom layer: Combine the hot water and cocoa in small bowl and put aside. Make a double boiler by filling a pot with an inch or two of water and then putting a bowl on top of the water. Put the semisweet chocolate in the bowl and stir over medium-high heat until completely smooth. Remove from heat. Whisk the cocoa mixture into the melted chocolate until smooth.

In a mixer, whip the cream and salt until soft peaks form, 1 to 3 minutes.

Using a hand whisk, gently fold one-third of whipped cream into the chocolate mixture to lighten it. Using a rubber spatula, fold in the remaining whipped cream until no white streaks remain in the chocolate. Be gentle so the mousse remains fluffy.

Spoon the mousse into the bottom layer of the cups. Smooth with a spatula and gently tap the cup on the counter to release air bubbles. Wipe the edges with a cloth to remove any drips. Refrigerate while you make the white-chocolate layer.

To make the top layer:
Put the water in a small bowl and sprinkle gelatin on top. Bring 1/2 cup cream to simmer in a saucepan over medium heat. Remove from heat, add the gelatin mixture, and stir until fully dissolved.

Put the white chocolate chips in a bowl and pour the cream mixture over the top. Let sit, covered, for 5 minutes, then stir until smooth.

Whip remaining cup of cream until soft peaks form, 1 to 3 minutes. Again, fold one-third of whipped cream into white chocolate mixture to lighten. Using rubber spatula, fold in remaining whipped cream until no white streaks remain.

Spoon the white chocolate mousse over the chocolate mousse and smooth with a spatula. Refrigerate until set, at least 8 hours. Enjoy!

Vegetarian Recipes Round-Up

Filed under: Food/Drink — Savvy Housekeeper at 7:58 am on Tuesday, April 7, 2015

One thing about being an avid gardener is that you end up eating a lot of vegetarian or vegetable-heavy dishes. Here’s a round-up of past vegetarian posts:

What To Do With Chard

10 Summer Squash Recipes

Vegetable-Heavy Entrees I’ve Made Recently

10 Tasty Vegetarian Sandwiches

What To Do With Frozen Green Beans

5 Brussels Sprouts Recipes

What To Do With Frozen Zucchini

6 Bell Pepper Recipes

5 Tofu Dinner Recipes Your Family Will Eat

How To Make Galaxy Easter Eggs

Filed under: Food/Drink — Savvy Housekeeper at 7:02 am on Sunday, April 5, 2015

Happy Easter!

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Here’s a neat tutorial on how to paint your own Galaxy Easter Eggs.

Too pretty to eat.

6 Delicious Deviled Egg Recipes

Filed under: Food/Drink — Savvy Housekeeper at 7:21 am on Tuesday, March 31, 2015

What do you do with all those colorful hard-boiled eggs you made for Easter? Make deviled eggs of course! Here’s some twists on the classic recipe.

Colorful Deviled Eggs For Easter

Guacamole Deviled Eggs

Baby Chick Deviled Eggs

Bacon Jalapeno Deviled Eggs

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Smoky Red Devil Eggs

Adorable Bunny Pancakes For Easter Breakfast

Filed under: Food/Drink — Savvy Housekeeper at 7:28 am on Thursday, March 26, 2015

Bunny-shaped pancakes for Easter morning!

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Use whip cream and coconut for the tail.

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Here’s another version using bananas for the ears and feet.

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And this one uses melon for the ears.

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If you have bunny cookie cutters, use them to make the shapes.

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And add a few drops of red food coloring to make them pink.

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